First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 364 | 2011-07-24 06:20:51 | 48.53 | 91% |
| 289 | 2011-07-22 15:45:16 | 58.45 | 96% |
| 281 | 2011-07-22 12:39:24 | 52.70 | 93% |